Instructions: The biscuit dough can be mixed and formed about an hour before baking; set it aside in the refrigerator. If you are making these to serve with Roast Chicken with Citrus and Thyme, bake the biscuits while you are making the chicken gravy.

Substitution: 1 tsp. dried rubbed sage may be used in place of 1 Tbsp. chopped fresh sage.

1. Preheat oven to 425 degrees F. Lightly oil a baking sheet or coat it with nonstick cooking spray.

2. In a mixing bowl, stir together flour, cornmeal, sage, baking powder, sugar, baking soda and salt. With two knives or your fingers, cut in cream cheese and butter until you have lumps the size of peas. Stir in buttermilk until just combined. Do not overmix or the biscuits will be tough.

3. Turn the dough out onto a floured surface and pat into a circle about 9 inches in diameter [per original recipe]. Cut into wedges [12 in original recipe] with a sharp knife.

4. Transfer the wedges to the prepared baking sheet. Mix the egg and water; brush biscuits lightly with some of the egg mixture. Bake for 10 to 12 minutes, or until they are firm to the touch and very lightly browned. Serve warm.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.